Veggie Loaded Twice Baked Potatoes
Cooking Times
Ingredients
- 4 medium Cal-Organic Russet Potatoes
- 1 head Cal-Organic Broccoli
- 2-3 Cal-Organic Rainbow Bunch Carrots
- 1 tbsp avocado oil
- 1/2 cup unsweetened almond milk yogurt
- 1 tbsp runny tahini
- 1/4 cup Cal-Organic Dill
- 1/8 tsp garlic powder
- 1/2 lemon, squeezed
- 2 tbsp nutritional yeast
- 1/4 tsp Himalayan sea salt
- Black pepper
- Himalayan sea salt
- 1 bunch Cal-Organic Green Onions
- 1/2 cup shredded vegan or cheddar cheese
Directions
1. Preheat the oven to 400° F and line two baking sheets with parchment paper. Wash the potatoes, carrots, broccoli, dill, and green onions. Peel and chop the carrots and chop the broccoli and dill. Slice the green onions and set aside.
2. Poke the potatoes with a fork a couple times on each side. Add them to the first baking sheet and bake them for 45 to 60 minutes or until they’re fork tender.
3. While the potatoes bake, prepare the broccoli and carrots for roasting. Toss the chopped broccoli and carrots with the avocado oil and season them with salt and pepper to taste. Add them to the second parchment lined baking sheet and add them to the oven during the last 20 minutes of the potato baking time. Stir them once at the halfway point.
4. While the potatoes and vegetables bake, mix up the yogurt dill sauce by adding the yogurt, tahini, dill, garlic powder, lemon juice, nutritional yeast, and salt, to taste, to a medium-sized bowl and whisk well to combine.
5. Remove the potatoes and vegetables from the oven and allow the potatoes to cool briefly, then slice the potatoes open lengthwise and scoop out most of the insides, leaving a small potato perimeter.
6. Add the potato flesh to the yogurt dill sauce bowl and smash everything well until the potatoes are integrated in with the sauce. Scoop the filling back into the potato skins and top the potatoes with the roasted vegetables. Sprinkle on the shredded cheese, if desired. Place the potatoes back on the baking sheet and bake them for 10 to 15 minutes, or until the filling has heated through and the cheese is melty.
7. Serve the potatoes warm and garnish with dill and green onion. Store any leftovers in an airtight container in the refrigerator for up to 5 days and reheat them before serving.
Recipe courtesy of Flora & Vino